1: Take the very dry ricotta and put it in a bowl with the grated Grana Padano DOP.
2: Wash the pear, cut it into 4 parts, remove the core and stem, then cut it into cubes while keeping the skin.
3: Chop the walnuts coarsely.
4: Finely chop the rosemary.
5: Add the chopped rosemary, pear cubes, and walnuts to the bowl with ricotta and Grana Padano DOP, and mix with a spoon to combine.
6: With damp hands, form equal-sized truffles and place them on a serving plate.
7: Put the truffles in the fridge and before serving, decorate them with small flakes of Grana Padano DOP.
